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Ingredient
Koyla Chicken ππππβ¨ππ·
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Ingredient
1 kg
Chicken
6-8 cloves
Garlic
10-15
Cashewnuts
1 teaspoon
Garam masala powder
2 tablespoons
Red chilli powder
to taste
Salt
3 tablespoons
Butter
2 tablespoon
Lemon juice
1/2 cup
Fresh cream
1 tablespoon
Ghee
Cooking instructions
* Step 1
Wash and cut chicken. Grind ginger and garlic to a fine paste. Blanch tomatoes in boiling water for two to three minutes.
* Step 2
Drain. Peel the tomatoes and puree them in a blender. Dry roast cashewnuts and coarsely grind with a mortar and pestle.
* Step 3
Marinate the chicken pieces in ginger-garlic paste, garam masala powder, red chilli powder and salt for an hour.
* Step 4
Heat butter in a pan. Add the marinated chicken and sautΓ© for two minutes. Add slit green chillies and continue to sautΓ© for a minute.
* Step 5
Add tomato puree and half a cup of water and cover and cook on medium heat for fifteen minutes or till almost done.
* Step 6
Add crushed cashew nuts and cover and simmer for three to four minutes or till chicken is tender. Add lemon juice and coriander leaves and cook for a minute or till oil leaves the masala.
* Step 7
Stir in the fresh cream and mix gently. Remove from heat. Place coal on open flame and heat till it becomes red hot.
* Step 8
Remove from heat and put the coal in a small steel bowl, place the bowl over the chicken, pour a tablespoon of warm ghee over the coal. As soon as it begins to smoke, cover the kadai with a lid.
* Step 9
Open the lid after ten minutes, remove bowl with coal and serve hot. -
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